blueberry bread

there i go making berry breads again...

3 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg, beaten

1 2/3 cups milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon grated lemon peel

1 1/2 cups fresh or frozen blueberries

1/2 cup chopped pecans

Preparation:

Grease and flour a 9x5x3-inch loaf pan; set aside.

In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Make a well in the center and set aside.

In a large mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.

Fold in lemon peel, blueberries, and chopped pecans. Spoon into prepared loaf pan. Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool blueberry bread in pan on a rack. For best flavor, wrap and store overnight.